This vibrant noodle soup is packed with fresh, nutrient-rich, seasonal vegetables such as mushrooms, courgette, and purple sprouting broccoli, all simmered in a light, flavourful stock. Once all the vegetables are prepared, this dish comes together in minutes, making it the perfect meal for busy weeknights or cosy weekends.
Enjoy!
Nessa x
Noodle Soup
Ingredients (serves 3-4)
- 1tbsp sesame oil
- 200g mixed mushrooms, cleaned and sliced
- 1 onion, diced
- ½ courgette, diced
- Pinch chilli flakes
- Sea salt & freshly ground black pepper
- 2 cloves garlic, crushed
- 1lt hot vegetable stock
- 1tbsp ketjap manis or soy sauce
- 150g fine egg noodles
- 150g purple sprouting broccoli
- 2 scallions, finely chopped
To Serve
- ½ red chilli, finely diced
- 1 scallion, finely diced
- 1 tbsp sesame seeds
Method
- Heat the oil in a large saucepan, over a medium heat. Add the mushrooms, onion and courgette. Add the chilli flakes and season with a little salt and pepper. Stir to combine and cook for 3-4 minutes, until the vegetables are beginning to soften.
- Stir through the garlic. Add the stock, ketjap manis, noodles and broccoli. Cover with a lid and simmer gently for 10 minutes.
- Take from the heat and stir through the scallions. Serve straight away, topped with fresh chilli, scallion, and some sesame seeds.
